Creamy Coleslaw with Carrots (Print Version)

Tangy cream dressing coats crisp cabbage and grated carrots for a fresh, vibrant side.

# What You Need:

→ Vegetables

01 - 4 cups finely shredded green cabbage
02 - 1 cup finely shredded red cabbage (optional for color)
03 - 2 large carrots, peeled and grated (about 1 cup)
04 - 2 green onions, thinly sliced

→ Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons sour cream
07 - 1 tablespoon apple cider vinegar
08 - 2 teaspoons Dijon mustard
09 - 1 tablespoon honey or sugar
10 - 1/2 teaspoon celery seed
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large mixing bowl, mix the green cabbage, red cabbage if using, grated carrots, and green onions.
02 - Whisk mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey or sugar, celery seed, salt, and pepper together in a small bowl until smooth.
03 - Pour the dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
04 - Taste and adjust the seasoning as necessary.
05 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to develop.

# Expert Hints:

01 -
  • It comes together in 15 minutes, and most of that is just shredding vegetables.
  • The creamy-tangy balance is addictive—it doesn't feel heavy, even though mayo is the star.
  • It actually improves after sitting overnight, so you can make it ahead and forget about it.
02 -
  • Shredding your cabbage by hand instead of over-processing it in a food processor makes a real difference—you want pieces you can actually chew, not cabbage that dissolves into mush.
  • If you add the dressing more than a few hours ahead, the coleslaw will get watery as the vegetables release their moisture. Make it the morning of if you're serving it that evening, not the day before.
03 -
  • Use a sharp knife or a mandoline to shred the cabbage thinly and evenly—it makes a difference in how the dressing coats everything.
  • If the coleslaw tastes too mayo-heavy after mixing, a squeeze of fresh lemon juice or an extra teaspoon of vinegar can bring it back into balance without overpowering the dressing.

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